MIURA Makoto

J-GLOBAL         Last updated: Jun 8, 2019 at 03:28
 
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Name
MIURA Makoto
Affiliation
Iwate University
Degree
Doctor

Research Areas

 
 

Academic & Professional Experience

 
Oct 2011
   
 
Professor, Faculty of Agriculture, Iwate University
 
Apr 2013
 - 
Mar 2015
Director, Sanriku Fisheries Research Center, Iwate Iniversity Education and Research Center
 
Apr 2007
 - 
Sep 2011
Associate Professor, Faculty of Agriculture, Iwate University
 
Apr 1994
 - 
Mar 2007
Associate Professor, Faculty of Agriculture, Iwate University
 
Apr 1986
 - 
Mar 1994
Researcher, Reaserch Center, Mitsubishi Kasei Corp.
 
1994
 - 
2007
 Associate Professor,Iwate University
 
2007
   
 
- Associate Professor,Faculty of Agriculture,Iwate University
 
1986
 - 
1994
 Mitsubishi Kasei Corp. (Mitsubishi Chemical Corp.) Research Center,Mitsubishi Kasei Corp. Research Center
 

Education

 
Apr 1983
 - 
Mar 1986
Division of Food Science, Graduate School of Agricultural Science, Tohoku University
 
Apr 1981
 - 
Mar 1983
Division of Food Science, Graduate School of Agricultural Science, Tohoku University
 
Apr 1977
 - 
Mar 1981
Department of Food Science, Faculty of Agriculture, Tohoku University
 

Published Papers

 
Effects of Starch Origin and Contents on Sensory Properties of "Reimen" (Korean noodles)
Ryo Toyama,Makoto Miura,Shin-ichi Taneya
Journal of Cookery Science Japan   30(3) 213-225   Mar 1997   [Refereed]
Isolation and Characterization of Proteolipid in Defatted Soybean Meals
46(6) 1631-1637   Jun 1982   [Refereed]
Three-Phase Behavior in a Mixed Sucrose Alkanoate and Polyethylene glycol Alkyl Ether System
159(1) 37-44   Apr 1993   [Refereed]
Effect of Heat Treatment on Physicochemical Properties of Rice Flour (Utilization for Cooking and Food Processing of Heat-treated Rice Flour Part 1)
Toru Takahashi,Kazuo Shinoda,Makoto Miura,Zhe Jin,Shoichi Kobayashi
Nippon Shokuhinn Kagaku Kogaku Kaishi   49(12) 757-764   Dec 2002   [Refereed]
Modification of Gelatinization Properties of Rice Flour by Heat-Treatment
Nihon Reoroji Gakkaishi   33(2) 81-85   Feb 2005   [Refereed]

Misc

 
Biotechnology related to food processing, Poisonous products during food processing
Sangyo Chosakai Food Processing and Transportation Data Book      1998
Composite Processing of Livestock and Fishery Products
Field Science Center Faculty of Agriculture Iwate University      2004
Composite Processing of Livestock and Fishery Products
Field Science Center Faculty of Agriculture Iwate University      2005
Development of Prepared Foods with Regional Resources
Hanaizumi Town, Iwate University      2005
Makoto MIURA, Fumio YAMAUCHI, Yasushi OGAWA, Kazuo SHIBASAKI
Agricultural and Biologycal Chemistry   46(6) 1631-1637   1982

Books etc

 
Texture and Rheology of Dispersed Systems of Soybean Proteins
Food Protein Science -Texture and Rheology- Shokuhin Shizai Kenkyukai   1986   
Emulsifier
Bread-Making Science II, Science of Ingredients for Bread-Making, Kohrin   1992   
Effects of Saccharides on Stabilities of Rice Starch Gels - Correlation between Structure of Saccharides and Stabilizing Effects on Gel Structure
Plenum Press Food Hydrocolloids - Structure, Properties, and Functions   1993   
Mechanical Properties of Wheat Flour Products -Emulsifiers as Dough Conditioner-
Shokuhin Shizai Kenkyukai   1994   
Characterization of Crumbs for Porous Foods -Instrumental Measurement of Bread Crumb Grain-
-Neo-machine Vision Application- Simultaneous Automatic Machine Vision Technology for Visual Inspection, Techno Systems   1995   

Conference Activities & Talks

 
スルメイカ乾燥品の力学特性に及ぼす有機酸塩水溶液浸漬の影響
Masato Tandai,Makoto Miura,Shoichi Kobayashi,Hisashi Shimaka
加熱処理米粉の配合がライスプディングの食品テクスチャーに与える影響
Toru Takahasi,Naganori Ohisa,Makoto Miura,Shoichi Kobayashi
パーム油の結晶化に及ぼす静磁場の影響
Hirofumi Kato,Shigeru Tokairin,Makoto Miura
ツェイン加水分解ペプチドがケーキ生地の起泡性に及ぼす影響
Tizuko Seimiya,Makoto Miura,Shoichi Kobayashi
手延べうどんの組織構造の特徴抽出によるテクスチャ評価
Tatsuro Maeda,Masaharu Yamada,Hirofumi Motoi,Makoto Miura

Works

 
Relationships between food texture of baked products and present state of oils and fats in doughs
2007
Development of functional materials from krill 'Isada' captured at Sanriku coast
2007
High-degree application of regional biological resources
2007
Establishment of non-thermal cleaning-sterilization method for prolongation of shelf life of foods without food additives
2007
Development of fruit jam from wild grapes and apples harvested in Iwate Prefecture without supplementation of pectin
2007

Research Grants & Projects

 
Characterization of Food Structure by Digital Image Analysis
Retardation Effect of Food Emulsifiers and Polyols on the retrogradation of Starch Caused by Freezing-Thawing Treatment
Cooperative Research
Advanced Processing of Regional Resources of Agriculture, Forestry and Fisheries
Cooperative Research
Relationships between Physical Properties of Bread Doughs and Qualities of Breads
Relationships between crystal structure and phical properties of fats and oils
Cooperative Research

Patents

 
3734467 : Frozen Storage Method of Fishery Products
Makoto Miura,Zhe Jin
3780154 : Processing Method of Brown Rice Flour, Breads Prepared with the Brown Rice Flour, Processing Method of Millet Flour, and Breads prepared with the Millet Flour
Makoto Miura
2004-313143 : Processing Method of Oils and Fats Products
Shigeru Tokairin,Hiroshi Ehara,Makoto Miura
2005-34040 : Processing Method of Lactic Acid Bacterias
Makoto Miura
2005-80537 : Processing Method of Foods Containing Starch
Makoto Miura,Takeshi Murakami,Zhe Jin